APPLE CAKE IN JAR
• 2/3 cup shortening
• 2 2/3 cups white sugar
• 4 eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 1/2 tsp salt
• 2 tsp baking soda
• 3 cups all-purpose flour
• 2/3 cup water
• 3 cups grated apple
• 2/3 cup raisins
• 2/3 cup chopped walnuts
• 8 straight-sided wide-mouth pint canning jars
Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8 straight sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside. Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts. Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. Unsealed jars should be eaten or kept in refrigerator for up to a week. Sealed jars can be stored with other canned food for up to a year.
APPLE PIE IN A JAR
• 4 1/2 cups white sugar
• 1 cup cornstarch
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp salt
• 10 cups water
• 3 tbs lemon juice
• 7 quarts peeled, cored and sliced apples
Place a rack in the bottom of a large stock pot. Fill pot with hot water. Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry. Save water for processing apples. Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice. Tightly pack apples into sterilized jars. Slowly pour syrup over apples, covering them completely. Gently tap jars on countertop to allow air bubbles to rise. Screw lids on jars. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes. Remove jars from pot and place on cloth-covered or wood surface, several inches
apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.
APPLESAUCE CAKE IN A JAR
• 2/3 c Shortening
• 2 2/3 c Granulated sugar
• 4 ea Large eggs
• 2 c Applesauce
• 2/3 c Water
• 3 1/3 c All-purpose flour, sifted
• 1/2 ts Baking powder
• 2 ts Baking soda
• 1 1/2 ts Salt
• 1 ts Ground cinnamon
• 2 ts Ground cloves
• 2/3 c Nuts; chopped,optional
Sterilize 8 (12 oz Ball Quilted Crystal - #14400-81400) canning jars, lids and rings by boiling for 10 minutes. Remove the jars and allow to air-dry and cool. Leave the lids and rings in the hot water until ready to use. Once the jars are cool enough to handle, grease them (use a pastry brush) with shortening (DO NOT use Pam or Baker's Secret); set aside. Cream together the shortening and sugar. Beat in the eggs, one at a time, until the mixture is light and fluffy. Add the applesauce and water; set aside. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. Blend dry ingredients into the applesauce mixture. Fold in the nuts. Pour batter into the jars, filling them about 1/2 full. Place jars onto a cookie sheet or they'll fall over. Bake in a preheated 325-degree oven for 35-40 minutes or until a pick inserted deep into the center of each cake comes out clean. Remove jars from the oven, one-at-a-time (use HEAVY-DUTY MITTS, the jars ARE HOT!); place a lid, then a ring on top and screw down tightly. Place jars onto your counter top to cool. You'll know when the jars have sealed, you'll hear a plinking sound. If you missed the sound, test them by pressing down on the lids once the jars have cooled--they shouldn't move at all. Store jars in a cool, dry place. They should keep for about a year.
BANANA NUT BREAD BAKED IN A JAR
• 2/3 cup shortening
• 2 2/3 cups white sugar
• 4 eggs
• 2 cups mashed bananas
• 2/3 cup water
• 3 1/3 cups all-purpose flour
• 1/2 tsp baking powder
• 2 tsp baking soda
• 1 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 2/3 cup chopped pecans
Cream shortening and sugar. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts. Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. Unsealed jars should be eaten or kept in refrigerator for up to a
week. Sealed jars can be stored in a cool dry place for up to 6 weeks.
CANNED APPLE CAKE JAR CAKE
• 2/3 c Shortening
• 1/2 ts Baking powder
• 3 1/3 c Sugar
• 2 ts Baking soda
• 4 Eggs
• 1 1/2 ts Salt
• 2 c Applesauce
• 1 ts Cinnamon (ground)
• 3 1/3 c Flour
• 1 ts Cloves (ground)
• 1 c Raisins
• 1/2 c Pecans (chopped)
Grease 8 WIDE-MOUTH pint canning jars with melted shortening. Use a brush and avoid getting grease on the jar rims. Cream shortening and sugar. Beat in eggs and applesauce. Sift together the dry ingredients and blend them into the applesauce mixture. Add the raisins and nuts and divide the batter evenly between 8 widemouth pint jars. The jars will be more than half full. Bake open jars about 60 minutes in an oven at 325 degrees. When done, quickly remove one hot jar at a time and clean its sealing edge. Immediately apply and firmly tighten a two-piece wide-mouth canning lid. The lid will form a vacuum seal as the jar cools. Jars of cooled bread may be stored on the pantry shelf with other canned foods or may be placed in a freezer. The bread is safe to eat as long as jars remain vacuum sealed and free of mold growth.
CARAMEL NUT CAKE IN A JAR
• 2 cups packed brown sugar
• 2/3 cup white sugar
• 1 cup butter, softened
• 4 eggs
• 2/3 cup milk
• 1 tbs vanilla extract
• 3 1/2 cups all-purpose flour
• 1 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 1 cup chopped walnuts
6 straight-sided wide-mouth pint canning jars with
Directions 1) Sterilize 6 (1 pint) straight sided wide mouth canning jars, lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water until needed. Preheat oven to 325 degrees F (165 degrees C). Dry jars and let them come to room temperature. Grease insides of jar well.
2) In a medium bowl, sift together the flour, baking powder, soda and salt. Set aside.
3) In a large bowl, cream sugars and butter with electric mixer. Add eggs and mix well.
Add milk and vanilla and mix well.
4) Add flour mixture and blend with a large spoon. Gently fold in nuts.
5) Place 1 cup batter into each of the greased one pint wide mouth canning jars. Wipe any batter from rim. Place jars on baking sheet. Bake at 325 degrees F (165 degrees C) for 50 minutes or until toothpick inserted deep of center of cake comes out clean.
6) Make sure jar rims are clean. (If they're not, jars will not seal correctly). While jars are still hot, place lids on jars, and screw rings on tightly. Jars will seal as they cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
7) Keep in refrigerator for prolonged storage.
CARROT-RAISIN BREAD IN A JAR
• 2- 2/3 cups White Sugar
• 2/3 cup Vegetable Shortening
• 4 Eggs
• 2/3 cup Water
• 2 cups shredded Carrots
• 3 1/2 cups all-purpose Flour
• 1/4 tsp. Cloves
• 1 tsp. Cinnamon
• 1 tsp. Baking Powder
• 2 tsp. Baking Soda
• 1 tsp. Salt
• 1 cup Raisins
You will need 6 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other size jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars.
Attach this to the Jar:
Cream sugar and shortening, beat in eggs and water, add carrots. Sift together flour, cloves, cinnamon, baking powder, baking soda and salt; add to batter. Add raisins and mix. Pour one cup of batter into prepared jars. Do not use more than one cup or batter will overflow and jar will not seal.
Place jars evenly spaced on a cookie sheet. Place in a preheated 325-degree oven for 45 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep hot until ready to use. Remove jars from oven one at a time keeping remaining
jars in oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve.
CHOCOLATE CAKE IN A JAR
• 1 stick plus 3 Tbsp. Butter or Margarine
• 3 cups White Sugar
• 4 Eggs
• 1 Tbsp. Vanilla
• 2 cups Applesauce, unsweetened
• 3 cups White Flour
• 3/4 cup unsweetened Cocoa powder
• 1 tsp. Baking Soda
• 1/2 tsp. Baking Powder
• 1/8 tsp. Salt
Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind that have no shoulders) in hot, soapy water. Rinse well, dry and let them come to room temperature. Grease insides of jar well. Beat together butter and half of sugar until fluffy. Add eggs and remaining sugar, vanilla and applesauce. Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition. Pour one cup of batter into each jar and carefully remove any batter from the rims. Place jars in a preheated 325-degree oven and bake for 40 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep lids hot until ready to use. When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars, and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve.
GINGERBREAD BAKED IN JARS
• 2 1/4 c Flour (all-purpose)
• 3/4 c Sugar
• 1 ts Baking soda
• 1/2 ts Baking powder
• 1/4 ts Salt
• 2 ts Ginger (ground)
• 1 ts Cinnamon (ground)
• 1/2 ts Cloves (ground)
• 3/4 c Margarine (softened)
• 3/4 c Water
• 1/2 c Molasses
Preheat oven to 325-degrees (NO higher). Sterilize 5 (12 oz) Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids and rings by boiling them for 15 minutes. Remove the jars from the water and allow them to air-dry on your counter top; leave the lids and rings in the hot water until you're ready to use them. Once the jars are cool enough to handle, use a pastry brush to grease them with shortening (DO NOT use butter, margarine, PAM or Baker's Secret); set aside. In a large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, cinnamon and cloves. Stir in margarine, water and molasses until well blended. Divide batter among the 5 jars (they should be about 1/2 full). Place jars onto a cookie sheet or they'll tip over. Bake in preheated 325-degree oven for 35 minutes or until cake tester inserted in center comes out clean. Move the jars around in the oven while they're baking, so they'll bake evenly. Have your HOT lids ready. Using HEAVY-DUTY MITTS (the jars ARE HOT!) Take one jar at a time from the oven and place a lid on, then the ring. Tightly screw on lids--do it FAST because the lid gets REAL hot! Allow jars to cool on your countertop. Once the jars are cool, decorate with round pieces of cloth. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls or a wad of batting on top of the lid (makes it poof-y on top), then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on. Decorate as desired. I used pinking shears to cut the cloth rounds out, otherwise some material will start to unravel. A hot glue gun is INVALUABLE--glue on dried flowers, bows, ribbons, etc.
PASTA SOUP IN A JAR
• 1/2 Cup Macaroni
• 1/4 Cup Lentils, dry
• 1/4 Cup Mushrooms, dried and chopped
• 2 Tbs. Parmesan Cheese, grated
• 1 Tbs. Onion Flakes
• 1 Tbs. Chicken Soup Base
• 1 tsp. dried Parsley
• 1/2 tsp. Oregano
• 1 Dash Garlic Powder
Mix Parmesan cheese, onion flakes, soup base, parsley, oregano, and garlic powder together in a small bowl. In a one pint jar, layer ingredients in this order, Spice mixture, macaroni, lentils, then mushrooms. Store with tightly sealed lid, until needed. Use the following recipe to make soup, or place recipe on a card and attach to your decorated soup mix jar to give as a gift:
Basic Pasta Soup
Combine contents of jar with 3 cups water, in a 2 quart saucepan. Bring to a boil, then reduce heat. Cover and simmer 40 minutes or until lentils are tender, stirring occasionally. Makes 4 servings.
SANTA'S SPICED WALNUTS
• 1/4 cup water
• 1 cup sugar
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1 tsp cinnamon
• 1 pound bag walnuts
In a large skillet put water, sugar and spices. Allow to boil and thicken. Put walnuts in pan and coat them with mixture. Spread out on a flat surface, separate and let them cool. Great for a holiday gift.
NORTH POLE CANDIED PECANS
• 1 pound pecan halves
• 2 tbs
• water
• 1 egg white
• 1 tbs cinnamon
• 1 tsp salt
Mix together in bowl: 2 tbsp. water and egg white. Mix together in separate bowl: 1 tbsp. cinnamon, 1 tsp. salt. Wet the pecans with egg white and water with a slotted spoon; fill spoon with pecans - dip into dry mixture and shake off excess. Place pecans on cookie sheet. Bake at 250 degrees for 1 hour, making sure to check every 10 to 15 minutes. The pecans will stick unless you constantly check them and turn them. These make a great teacher gift during the holidays.
SPICED ALMONDS
• sugar
• garlic
• salt
• hot shot pepper
• blend ground cumin
• chili powder
• whole almonds with skins
Layer the ingredients in a jar.
Attach to the jar:
Egg white Beat 1 egg white in small bowl until frothy. Add 4 tsp. sugar, 3 tsp. Garlic Salt, 2 tsp. Hot Shot! Pepper Blend, 2 tsp. ground Cumin, 1 tsp. Chili Powder, and 1 pound whole almonds with skins. Stir to coat almonds evenly and place almonds in single layer in greased, shallow baking pan. Bake in 275 degrees F oven 40 minutes, stirring every 10 minutes. Remove from oven and set aside to cool. Store in airtight container up to 3 weeks.
SWEDISH NUTS
• 1 cup sugar
• 1 cup pecans
• 1 cup cashews
• 1 cup walnuts
• 1/2 cup whole almonds
• 1/2 cup butter
• 2 egg whites
• 1/2 tsp salt
Add sugar and salt to egg whites. Beat till stiff peaks form and very stiff and thick. Fold nuts into meringue.
Melt butter in 13X9X2-inch pan. Stir mixture into melted butter. Bake at 325 degrees F for at least 30 minutes. Stir every 10 minutes during baking, until no butter remains in pan and nuts are dark and crisp. Remove from pan immediately. This sounds like a lot to do, but these are so tasty, you'll wonder why you didn't fix them sooner. Warning, they won't last long!
All below need water and a way to boil;(butter in the rice mixes are not necessary, it's just for flavor)
CURRIED RICE MIX
This curried rice mix is an interesting complement for plain chicken or pork.
• 1 cup long-grain rice
• 1 chicken bouillon cube, crumbled
• 2 Tbsp. dried minced onion
• 1/4 cup raisins
• 1/2 tsp. curry powder
Layer the ingredients in the order given in a 1 & 1/2-cup jar
Attach this to the Jar
• Curried Rice
• 2 1/2 cups water
• 1 package Curried Rice Mix
In a medium saucepan bring the water to a boil. Add the rice mix. Cover and reduce the heat to a simmer for 20 minutes.
FRUITY-NUT OATMEAL MIX
• 1 package {7 oz.} dried fruit -- coarsely chopped
• 1 container {18 oz.} quick-cooking oats
• 1 jar {3 oz.} non-dairy powdered creamer
• 1/2 cup granulated sugar or firmly packed brown sugar
• 1/2 cup chopped pecans or walnuts
• 1 tsp salt
Place dried fruit in a processor; process until finely chopped. Add remaining ingredients and process until well blended. Store in airtight container. Give with serving instructions. Makes 7 1/2 cups mix; about 15 servings. ATTACH TO JAR OR CONTAINER: Stir 2/3 cup boiling water into 1/2 cup oatmeal mix until well blended. Let stand until thickened. Here are a couple of Oatmeal mix recipes to give as gifts for Christmas! Place the mix and recipe in a large mug, soup mug, or basket and attach the recipe and serving instructions. You can add a pretty spoon tied with a pretty red or green ribbon.
HERBED RICE MIX
1 package ( 3 pounds ) long grain rice
2 cups dried celery flakes
2/3 cup dried minced onion
1/2 cup dried parsley flakes
2 tbs dried chives
1 tbs dried tarragon
3 to 4 tsp salt
2 tsp pepper
ADDITIONAL INGREDIENTS:
2/3 cup water
1 tbs butter or margarine
Combine the first eight ingredients; mix well. If giving for gifts place two cups each in a jar: Makes 40 batches ( 10 cups total ).
INSTRUCTIONS TO ATTACH TO JAR:
To prepare one serving of rice: In sauce pan over medium heat, bring water and butter to a boil. Add 1/4 cup rice mixture. Reduce heat; cover and simmer for 20 minutes. Remove from heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Yield: 1 serving.
NOTE: To prepare more than 1 serving, multiply the rice mix, water and butter by the total number or desired servings and cook as directed.
INSTANT POTATO SOUP MIX
• 1 3/4 cups instant mashed potatoes
• 1 1/2 cups dry milk
• 2 tbs instant chicken bouillon
• 2 tbs dried minced onion
• 1 tsp dried parsley
• 1/2 tsp ground white pepper
• 1/4 tsp dried thyme
• 1/8 tsp curry powder
• 1 tsp Soul seasoning or seasoning salt
• Optional: 1/4 cup cheese powder
Combine all ingredients in a bowl and mix. Place in jar and seal.
Attach To Jar:
Place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth. Variations: add ham and/or cheese to soup as desired or sprinkle some imitation bacon bits over the top.
LOW-CALORIE SPICED TEA MIX
• 1/4 cup + 2 tb orange flavored drink mix -- sugar-free
• 1/4 cup Lemonade flavored-drink mix sugar-free
• 3/4 cup Iced tea mix -- sugar free
• 1 tsp Ground cloves
• 2 tbs Ground cinnamon
1. Combine all ingredients, stirring until blended. Store mixture in an airtight container.
2. For each serving, place 1 tsp mix in a cup. Add 1 cup hot water, stirring well. Serve hot.
LOW-CALORIE COCOA MIX
3/4 cup Cocoa
1/2 tsp Salt
1 quart Instant dried milk
Dry sugar substitute equal To 1 1/2 c sugar
Mix ingredients well and store in an airtight container in a moderately cool place. Use 2 tbsp mix plus 6 ounces boiling water per serving of cocoa.
Variations:
Mexican Cocoa: Add 2-3 tsp of cinnamon when mixing the total ingredients. or place a scant 1/8 tsp in a cup of cocoa.
Mocha: Add 1/3 cup instant coffee when mixing the total ingredients; or place ½ tsp instant coffee in a cup of the cocoa.
Nutritive values per serving: CAL 49 CHO 4 gm PRO 3 gm FAT 3 gm NA 113 mg Food exchanges per serving: 1/3 milk, 1/2 fat
MALTED HOT COCOA MIX
• 25.6 ounce package nonfat dry milk powder
• 6 cups miniature marshmallows
• 16 ounce container instant chocolate milk mix
• 13 ounce jar malted milk powder
• 1 cup sifted confectioners sugar
• 6 ounce jar non-dairy creamer (powdered)
• 1/2 tsp. salt
In large bowl, combine all ingredients and stir until well blended. Store in an airtight container. Keep in a cool place. Makes about 20 cups or 10 gifts.
Attach to the jar:
In mug, pour 6 ounces of hot water over 1/3 cup cocoa mix, and stir until well blended.
RASPBERRY COCOA MIX
• 3 cups instant hot cocoa powder
• 1 pkg. unsweetened raspberry Kool-Aid
Blend well. Use 2 heaping Tbsp. to 1-cup hot water.
RICE PILAF MIX
1 cup long-grain, converted rice
• Flavor Packet
• 2 tbs butter
• 2 1/2 cups hot water
Melt the butter in a heavy saucepan over medium heat. Saute the rice, stirring constantly, until it takes on a translucent quality; do not let the kernels pop. Slowly stir in the water, then the Flavor Packet; bring to a full boil; cover and lower heat. Simmer 20 to 25 minutes, or until nearly all of liquid is absorbed and the rice looks just a bit too moist to serve. Turn off heat and let stand for 10 minutes before uncovering and serving. Each recipe makes one flavor packet. Also, these recipes are meant for bouillon cubes that mix with 8 oz. of water. If you prefer to substitute bouillon cubes that mix with 6 oz. of water, or powder, you will need to figure the differences accordingly. Three 8 oz. cubes equal four 6 oz. cubes.
RICE PILAF (CHICKEN) Flavor Packet
• 3 chicken bouillon cubes, crushed
• 1/4 tsp parsley flakes
• 3 dashes pepper
RICE PILAF (BEEF) Flavor Packet
• 3 beef bouillon cubes, crushed
• 3 dashes pepper
RICE PILAF (ONION) Flavor Packet
• 3 onion or beef bouillon cubes, crushed
• 2 tsp dried minced or chopped onion
• 3 dashes pepper
RICE PILAF (MUSHROOM) Flavor Packet
• 3 chicken or beef bouillon cubes, crushed
• 2 tbs dried mushroom slices, in bits
• 3 dashes pepper
RICE PILAF (CELERY) Flavor Packet
• 3 chicken bouillon cubes, crushed
• 3 tbs dried celery flakes
• 3 dashes pepper
RICE PILAF (CURRY)
• 3 chicken bouillon cubes, crushed
• 1 tsp curry powder
RICE PILAF (SAFFRON)
• 3 chicken bouillon cubes, crushed
• 1 pinch saffron
• 1 pinch turmeric
RICE PILAF (ORIENTAL)
• 3 chicken bouillon cubes, crushed
• 1 onion bouillon cube, crushed
• 2 tsp dried celery flakes
• 2 tsp dried mushroom slices, in bits
• 1 tsp dried minced onion
• dash of powdered ginger
• add several dashes soy sauce to cooking water
RICE PILAF (SPANISH)
• 3 chicken bouillon cubes, crushed
• 2 tbs dried green pepper flakes
• 2 tbs dried minced onion
• dash of chili powder
• add 2 tbs tomato paste to cooking water
VEGGIE RICE MIX:
• 4 cups uncooked long-grain rice
• 2 Tbsp instant vegetarian bouillon
• 2 tsp salt
• 4 tsp celery flakes
• 4 tsp onion flakes
• 4 tsp green pepper flakes
• 4 tsp red pepper flakes
Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/2 cups mixture each into three 1 pint airtight containers. Label. Store in a cool, dry place. Use within 6-8 months. Makes about 4 1/2 cups of Veggie Rice Mix.
Instructions to attach to jar:
Vegetarian Rice
1 1/2 cups Veggie Rice Mix 2 cups cold water 1 tbsp butter or margarine. Combine ingredients in a medium saucepan. Bring to a boil over high heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed. Makes 4-6 servings.
CANNED BUTTER
1. Use only hightest quality butter
2. Heat jars in 250o oven for 20 mins, with rings or lids
3. While jars heat, melt butter slowly until it comes to a boil. Reduce heat, cover and simmer for 5 mins.
4. Pour melted butter carefully into heated jars, being careful not to get any butter on rim of jar.
5. Add lid/rings and close securely. They will seal as they cool. Hake jars a few times during cooling to prevent separation, although this step is optional.
6. Put into refrigerator or other cool place until butter hardens. After hardening, butter will store for 3 years.
Eggnog Pound Cake
½ cup sliced almonds 1 ½ cup eggnog
1 yellow or butter cake mix ¼ tsp rum flavoring
¼ to ½ tsp nutmeg ¼ cup butter, melted
2 eggs
Preheat oven to 350o. Grease or spray Pam generously in bundt pan. Press almonds against sides and bottom of pan. In large bowl combine all other ingredients. Beat until smooth. Pour into pan, bake for 45-50 minutes. Cool 10 minutes. Invert onto rack and cool completely
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